Ingredients
- BUTTER
- 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
- 3 tablespoons orange juice concentrate
- 2 tablespoons grated orange peel
- 4 teaspoons dried rosemary, crumbled
- Freshly ground pepper
- TURKEY
- 1 14-pound turkey (neck, heart and gizzard reserved for Giblet Stock)
- Salt and freshly ground pepper
- 5 sprigs fresh rosemary or 1 1/2 teaspoons dried, crumbled
- 3 cups Giblet Stock (click for recipe)
- 3 tablespoons all purpose flour
- 1 orange, thinly sliced
- Additional fresh rosemary sprigs (optional)
Preparation
Step 1
Blend butter, orange juice concentrate, orange peel, rosemary and pepper in processor until well blended. Transfer mixture to bowl. Cover and refrigerate overnight to blend flavors. (Can be prepared 2 days ahead.) Bring to room temperature before using.
Preheat oven to 350°F. Rinse turkey and pat dry. Season cavity with salt and pepper. Place 5 fresh rosemary sprigs in cavity or rub inside with dried rosemary. Gently slide fingers under breast skin to separate skin from breast meat, forming pocket. Rub all but ½ cup orange-rosemary butter under breast skin. Truss turkey. Place on rack in large roasting pan.
Roast turkey 1 hour. Reduce oven to 325°F. Continue cooking turkey until meat thermometer inserted in thickest part of thigh registers 175°F, basting turkey occasionally with ¼ cup of orange-rosemary butter and tenting with foil if browning too quickly, about 1 hour 45 minutes. Transfer turkey to platter. Tent with foil to keep warm.
Pour off fat from pan. Place pan over medium-high heat. Add 3 cups stock and bring to boil, scraping up browned bits. Boil until liquid is reduced to 1½ cups, stirring frequently, about 15 minutes. Mix remaining ¼ cup orange-rosemary butter with flour to form paste. Gradually add paste to reduced liquid and whisk until gravy boils and is thick, about 4 minutes. Season with salt and pepper. Pour into sauceboat.
Surround turkey with orange slices and fresh rosemary. Serve with gravy.